A recipe for healthy banana pancakes made with whole-wheat flour, two ripe bananas, cinnamon and basic ingredients for a quick and healthy breakfast. Kid-friendly recipe!
Banana pancakes are my middle child’s most requested weekday breakfast. I like to send my boys off to school with a balanced breakfast that includes whole-grains. This recipe uses two ripe bananas to give it lots of banana flavor. The white whole-wheat flour adds fiber and nutrients to make the pancakes more filling. Cinnamon and a few tablespoons of sugar amplify the flavor and sweetness of the banana.
Plus they are quick to make which is always a win in the mornings.
The ingredients for these whole wheat banana pancakes are basic ingredients you likely have in your pantry and fridge.
- Whole Wheat Flour – I have made these with both White Whole-Wheat Flour and Whole-Wheat Flour. The whole wheat flour has a stronger flavor and the pancakes do not rise as much. I like to use King Arthur White Whole Wheat Flour if it’s available.
- Sugar – This recipe has just 2 tablespoons of sugar yielding a lightly sweet pancake. You could omit it to make this recipe with zero added sugar.
- Baking Powder – Essential for helping the pancake rise.
- Ripe Bananas – This recipe uses two ripe bananas or about 1 cup mashed. The riper the banana, the stronger the banana flavor will be.
- Eggs – Two fresh eggs.
- Milk – I use 2% milk.
- Vanilla Extract
- Butter – Unsalted butter. Canola or vegetable oil can be substituted for the butter.
Tips on Making Pancakes
- Properly measure ingredients.
- Avoid overmixing the batter.
- This recipe results in a thinner pancake. If you prefer a thicker pancake, add 2-4 Tbsp. additional flour to batter.
- Preheat griddle or skillet and coat with butter.
- Flip the pancakes once they have bubbles and are slightly dry at the edges.
Serving and Storage
My favorite topping for pancakes is natural peanut butter topped with a little bit of syrup. Most weekdays I serve this to my boys plain or with a little bit of Mrs. Butterworth’s Syrup for dipping.
- Natural Peanut Butter
- Maple Syrup
- Extra Banana Slices
- Berries and Whipped Cream
Storing leftover pancakes
Pancakes are best eaten right after they are cooked. Store leftovers sealed in a air-tight bag in the refrigerator for up to three days.
Healthy Banana Pancake
- 1 ¼ c. Whole Wheat Flour
- 2 Tbsp. Sugar
- 2 ½ tsp. Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 Eggs
- 1 c. Milk
- ½ tsp. Vanilla Extract
- 3 Tbsp. Butter melted and slightly cooled
- 2 ripe Bananas mashed (1 cup)
- Whisk together flour, sugar, baking powder, salt and cinnamon in a medium sized mixing bowl.
- In a medium bowl, combine eggs, milk, vanilla and slightly cooled butter. Stir in mashed bananas.
- Pour wet mixture into center of dry mixture. Stir just until combined.
- Heat lightly greased griddle or pan over medium-high heat, pour ¼ c. batter per pancake and cook until bubbles form and edges start to get dry. Flip and cook on other side until pancake is lightly browned. Repeat with remaining batter.
Recipe loosely adapted from Once Upon A Chef.
What temperature do I cook pancakes on?
Cook on medium-high heat. When using my electric griddle to cook pancakes, I set it at 325F and adjust +/- 25F as needed.
What pan should I use to cook pancakes on?
I hope you enjoy this quick and easy recipe for banana pancakes, I know my kids sure do. Enjoy!
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